The smell of oranges in the oven takes me straight back to my grandmother's kitchen, where a simple loaf like this could turn an ordinary Sunday into something special. There's something about the bright, sunny flavor of citrus that cuts through the heaviness of baked goods, making every bite feel fresh.
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This isn't some fussy, complicated recipe. It's a no-nonsense loaf that comes together in about 15 minutes of prep, then bakes into a golden, tender crumb with a sticky-sweet orange glaze. You'll use the whole orange – zest and juice – so nothing goes to waste.
Whether you're a seasoned baker or just starting out, this recipe is forgiving and reliable. The orange flavor is bold but balanced, and the loaf stays moist for days (if it lasts that long).
Why You'll Love This Recipe
About the Ingredients
1 1/2 cups (190g) all-purpose flour
Regular all-purpose flour works best. For a lighter texture, you can substitute 1/2 cup with whole wheat pastry flour.
1 teaspoon baking powder
Make sure it's fresh for proper rise. If you don't have baking powder, you can use 1/2 teaspoon baking soda + 1/2 teaspoon cream of tartar.
1/2 teaspoon baking soda
Helps neutralize the acid in buttermilk and orange juice. No substitution needed.
1/2 teaspoon salt
Enhances flavor. Use fine sea salt for even distribution.
1/2 cup (113g) unsalted butter, softened
Room temperature butter creams better. If you only have salted, reduce added salt to 1/4 teaspoon.
3/4 cup (150g) granulated sugar
You can reduce to 1/2 cup if you prefer less sweet, but the glaze adds sweetness too.
2 large eggs
Room temperature eggs emulsify better. If you're out, you can use 1/4 cup unsweetened applesauce per egg, but texture will be denser.
1/2 cup (120ml) buttermilk
Adds tang and moisture. No buttermilk? Make your own by adding 1 tablespoon lemon juice to 1/2 cup milk, let sit 5 minutes.
1/4 cup (60ml) fresh orange juice (about 1 large orange)
Fresh juice is best. Bottled works, but avoid ones with added sugar.
2 tablespoons orange zest (about 2 oranges)
Use a microplane for the best. Make sure to only get the orange part, not the white pith.
1 teaspoon vanilla extract
Pure vanilla adds depth. You can omit if you don't have it.
For the glaze: 1 cup (120g) powdered sugar + 2 tablespoons fresh orange juice
Adjust juice to get a thick but pourable consistency. You can also add a pinch of zest.
Tips & Tricks
Don't overmix the batter
Mix until just combined, a few lumps are okay. Overmixing develops gluten, making the bread tough.
Use a light-colored loaf pan
Dark pans absorb more heat and can brown the crust too quickly, leaving the inside undercooked.
Test for doneness with a toothpick
Insert it into the center; it should come out with a few moist crumbs, not wet batter. If it's not done, cover with foil to prevent burning.
Pro Tips
Step-by-Step Instructions
1. Preheat and prep pan
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray, then dust with flour, tapping out the excess.
2. Whisk dry ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream butter and sugar
In a large bowl, beat the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides.
4. Add eggs and orange flavor
Beat in the eggs one at a time, then add the orange zest, orange juice, and vanilla extract. Mix until well combined. The mixture may look slightly curdled – that's okay.
5. Alternate dry and buttermilk
With the mixer on low, add the dry ingredients in three additions, alternating with the buttermilk, starting and ending with the dry. Mix until just combined; do not overmix.
6. Bake the loaf
Pour the batter into the prepared pan and smooth the top. Bake at 350°F (175°C) for 45-55 minutes, until the top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs. If the top browns too quickly, tent with foil.
7. Cool and glaze
Let the loaf cool in the pan on a wire rack for 10 minutes, then turn out to cool completely. Whisk together the powdered sugar and orange juice until smooth. Drizzle over the cooled loaf, letting it run down the sides.
Delicious Variations
Make it a bundt cake
Double the recipe and bake in a 10-inch bundt pan for 55-65 minutes.
- Add 1/2 cup of dried cranberries or chopped walnuts to the batter for extra texture.
- Swap the orange for lemon, using lemon juice and zest, and add a poppy seed glaze.
How to Store Baked Goods With Oranges
Refrigerator
Store in an airtight container in the fridge for up to 5 days. The glaze may become sticky, but it will still taste great.
Freezer
Wrap the cooled loaf (without glaze) tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the fridge before glazing.
Reheating
To serve warm, microwave a slice for 10-15 seconds. Or toast slices in a toaster for a crispy edge.
Frequently Asked Questions
Q: Can I use orange extract instead of fresh oranges?
Yes, you can use 1 teaspoon of orange extract in place of the zest and juice, but the flavor will be less fresh. For best results, use fresh oranges.
Q: Why is my orange bread dry?
Dry bread is usually from overbaking or too much flour. Check your oven temperature and use a kitchen scale if possible. The bread is done when a toothpick comes out with moist crumbs.
Q: Can I make this recipe gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Add 1/2 teaspoon xanthan gum if your blend doesn't include it.
Q: How do I get more orange flavor?
Add an extra tablespoon of zest to the batter, or brush the baked loaf with a mixture of orange juice and sugar while it's still warm.
Q: Can I use orange juice from a carton?
Yes, but fresh orange juice gives a brighter flavor. If using carton juice, make sure it's not from concentrate and has no added sugar.
If you love this orange loaf as much as we do, share it with a friend or leave a comment below. Happy baking!
Baked Goods With Oranges
Baked Goods With Oranges: a moist, fragrant loaf bursting with orange zest and juice, perfect for breakfast or dessert.
🧂 Ingredients
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1/2 cup (120ml) buttermilk
- 1/4 cup (60ml) fresh orange juice (about 1 large orange)
- 2 tablespoons orange zest (about 2 oranges)
- 1 teaspoon vanilla extract
- For the glaze: 1 cup (120g) powdered sugar + 2 tablespoons fresh orange juice
📋 Instructions
- 1Preheat and prep pan — Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray, then dust with flour, tapping out the excess.
- 2Whisk dry ingredients — In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- 3Cream butter and sugar — In a large bowl, beat the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides.
- 4Add eggs and orange flavor — Beat in the eggs one at a time, then add the orange zest, orange juice, and vanilla extract. Mix until well combined. The mixture may look slightly curdled – that's okay.
- 5Alternate dry and buttermilk — With the mixer on low, add the dry ingredients in three additions, alternating with the buttermilk, starting and ending with the dry. Mix until just combined; do not overmix.
- 6Bake the loaf — Pour the batter into the prepared pan and smooth the top. Bake at 350°F (175°C) for 45-55 minutes, until the top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs. If the top browns too quickly, tent with foil.
- 7Cool and glaze — Let the loaf cool in the pan on a wire rack for 10 minutes, then turn out to cool completely. Whisk together the powdered sugar and orange juice until smooth. Drizzle over the cooled loaf, letting it run down the sides.
Liam covers outdoor adventure and gear reviews, with a focus on ultralight backpacking and wilderness survival. He writes from personal trial and error, emphasizing safety and practical experience.
